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39 Best Restaurants in Tokyo Right Now | Condé Nast Traveler
"A connection to land is the cornerstone of Chef Shinobu Namae’s genre-blurring haute cuisine, which he describes as "post-colonial cooking." In simplest terms, he applies modern French techniques to Japanese ingredients, and his signature dish couldn't exemplify that more: a tender, whole Japanese turnip that, after a four-hour sous-vide preparation, is sauteed in butter and sprinkled with brioche crumbs." - Melinda Joe
Courtesy of L'Effervescence
